In a small sauce pan over medium-low heat, add olive oil, garlic, jalapeno and 1 tsp salt. Sauté for 2 minutes until garlic has softened. Add lime juice, brown sugar and stir constantly with a rubber spatula. Once sauce begins to bubble, reduce heat to low. Stir until sauce turns into a thin glaze, about 6 minutes. Remove from heat and set aside.

Preheat a large cast iron skillet over high heat. Heat 1 tablespoon olive oil until very ot and almost smoking. Sear salmon on each side for 4 minutes. Transfer to a plate and let it rest.

In a large skillet, bring 1/4 cup of water and 1 tsp salt to a boil. Add green beans, cover and cook for 4 to 5 minutes. Beans should be tender and water should evaporate, if not drain excess water. Reheat glaze on low and add cilantro. If the glaze has become too thick, add a splash of water and stir well.

Serve salmon on a bed of green beans and spoon glaze over crispy salmon.

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